A delicious dish of sticky rice stuffed in napa cabbage leaves, complemented by lup cheong, shiitake mushrooms, and various seasonings, finished with chili crisp for added heat.
1: In a pan over medium heat with vegetable oil, sauté the lup cheong for 30 seconds. Add the mushrooms and cook for another minute. Stir in the ginger, the white part of the green onions, rice, salt, white pepper, oyster sauce, light soy sauce, and dark soy sauce.
2: Transfer the mixture to a rice cooker, add water, and cook as usual. Once the rice cooker finishes, let the rice steam for 10 minutes before opening the lid. Stir in the green parts of the green onions.
3: While the rice cooks, blanch the cabbage in a pot of salted, simmering water for 2 minutes. Strain and transfer to an ice bath to cool, then lay the cabbage leaves on a paper towel-lined plate to absorb excess moisture.
4: On a clean surface, place the cabbage leaf flat and spoon the sticky rice onto the short end. Roll it up tightly into a log. Repeat with remaining leaves and rice.
5: Heat a pan over medium-high with vegetable oil and sear the cabbage rolls for about 30 seconds on each side. Deglaze the pan with Shaoxing wine.
6: Serve the cabbage rolls topped with chili crisp and sliced green onions.
